It’s day 2.  Today we’re talkin’ bout some sweet potatoes.  And not just any sweet potatoes, we talkin’ about the ones that were scarfed up by me tonight.  They were velvety, spicy, crispy little gems.  I served my spicy sweet potatoes up with a side of broccoli salad.  Check it:

Looks good, don’t it? I used olive oil, paprika, cumin, cayenne pepper, black pepper, and salt on the sweet potatoes.  Once properly spiced, I put them in the broiler until the desired crispness is achieved.  I like mine with darkened tips so they have a nice crunch, but I’m strange like that.  The broccoli salad is made with broccoli and cucumbers, that’s it.  The dressing is a mix of spices and tofutti sour cream.  Not a ton of sour cream mind you, just enough for a bit of flavor.  I cheated and mixed a bit (small amount otherwise you’ll get overloaded) of greek dressing with the sour cream.  Add in a little fresh cracked pepper and, viola! You’re done.  Easy, yummy and vegan.  Loves it!

PS.  I also had a crumble of beans that went with my meal that is not featured in the photo.  I got hungry.  Sorry!